Coconut Yogurt

Instructions

Mango Purée

Add the mango pieces and maple syrup to a blender and blend on high speed for 2-3 minutes, or until the mango purée is very smooth. Transfer to a small bowl, cover, and store in the refrigerator.

Coconut Yogurt

If you don’t have a yogurt maker, preheat oven to 110°F.

Open the two chilled cans of coconut milk. Scoop out the solid coconut cream on top, leaving out the coconut water.

Add the coconut cream, one full can of coconut milk, and tapioca starch to a medium size saucepan. Whisk until the tapioca starch is dissolved. Heat on medium heat, whisking regularly until it starts to thicken. Do not bring it to a boil, I usually heat mine to 175-195°F (80-85°C).

Once it has slightly thickened, transfer to a large bowl and let cool about 15-20 minutes, until just warm to touch (the temperature should not be higher than 110°F).

Sprinkle the vegan yogurt starter over the coconut cream and whisk well. Pour into clean jars.

If you have a yogurt maker: incubate the yogurts for 10 hours. If you don’t have a yogurt maker: cover the jars with plastic film (or glass lid) and place them in a baking dish filled with warm water. Place it in the oven for 25 minutes, then turn off the oven and leave the jars inside for 13-14 hours, without opening the oven door. If you can, leave the oven light on.

Remove from the oven/yogurt maker and refrigerate for at least 12 hours. The yogurts will thicken once completely cool.

To serve, top with the mango purée, or fill 1/4 of yogurt jars with the mango purée and top with coconut yogurt. Stir with a spoon to mix the mango purée with the coconut yogurt. Yogurts will keep for up to 5 days in the refrigerator.

Notes

If you don’t have yogurt starter on hand, you can replace it with 2 tablespoons non-dairy yogurt.

For extra thick yogurt: add 1 tsp Pomona’s pectin and 1 tsp calcium water (included in the pectin package) before heating the milk. Whisk very well to dissolve the pectin in the coconut milk.